Chicken and Veggies

Lemon Chicken

I used a vac-packer marinator to marinate the chicken in lemon and garlic for about an hour, but throwing it in for a couple hours not vac-packed works just as well.

Then it got salted and peppered and tossed in a pan with olive oil. Cooked on a low heat (olive oil has a low burn temperature) and served with the leftover tarragon aioli from this post http://morebasil.blogspot.com/2012/02/saucy-little-crabs.html
I had an entire jar of it left, so had to find a way to use it! It's only good for a few days after making since it does contain egg.  I put Matt on veggie duty which he was a little worried about since usually he just chops things for me. He used some chicken stock, pepper, and oregeno and cooked the cauliflower in it until it was just barely tender. Then added the chard until it was wilty. Good job Matt! It tasted great!

CSA Box 6

The Bread

Okay, this was a bit strange this time. It still tasted good, just different. It was a very heavy bread with a sourdough taste and walnuts (I think) in it. And it was a strange color inside. Almost purple! Still trying to wrap my brain around that one.

The Fruit

Our fruit use has pretty much ended up being Matt eats all the apples, and I juice the citrus fruits for my breakfast. It works out pretty well! When there are other types like kiwis or pears, we usually eat them for dessert after dinner. As soon as my current batch of pears ripen I'll be posting a cinnamon and vanilla bean pear dessert. Yum.

The Veggies

This time we got cauliflower, beets, leeks, onions, and the usual salad mix and saute mix (not pictured). I'm not sure what to do with those beets. They are not something we usually eat, but I'll figure it out!